Attachment 350922
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https://www.youtube.com/watch?v=KABSYzPqTTg
Figured I'd put it here...
My organization loads 4 browsers onto our machines: Chrome, IE, Edge, and Firefox. Then they default pin IE AND Edge to the toolbar in such a way that they repin themselves upon restart. LOL.
I just had a baloney sammi for the first time in over 35 years.
It was really good, and tasted just like I remembered.
White bread, mayo, and American cheese? That’s what I remember about them.Quote:
Originally Posted by MakersTeleMark
yuk
Yellow mustard >> mayo on a white bread, salami, and american cheese sandwich.Quote:
Originally Posted by Meadow Skipper
Holy Mother of Dog YES!! Sitting in a class room became unbearable by 11 AM in HS when one of these was waiting for me in that crumpled up brown paper bag in my locker.Quote:
Originally Posted by riser3
And now that I think if it, you did fire work, right? I remember the salami and american cheese on white bread with yellow mustard being a Red Cross and ladies aux staple around here, from when my dad was a volunteer fireman as well as various other disaster sites. Its safer than mayo, keeps better.Quote:
Originally Posted by Meadow Skipper
Fed meal contracting rules pretty much kept the condiments off the sandwiches until meal time - the mayo, mustard, and ketchup came in those little plastic cafeteria-style packets. Pranks were played with the packets. Seemed like we were generally kind of remote or way off the road. Occasionally the locals and auxiliaries would show up, but generally we went with contracted stuff, or military rations.Quote:
Originally Posted by riser3
We did not have ketchup in Soviet Union. Isn’t it amusing?
Our local butcher shop makes their own bologna. They make a 3” tall, 6” diameter bologna/cheddar on sturdy white bread with lettuce, tomato & pickle and yellow mustard or Mayo. They are gooooooodQuote:
Originally Posted by MakersTeleMark
Isn't borscht the same thing?Quote:
Originally Posted by Lvovsky
Is no ketchup. Only potato.Quote:
Originally Posted by Lvovsky
When there’s vodka nothing really matters that much.
Borsch is a Ukrainian soup appropriated by Russian empire. It’s not a ketchup but very nice /*Borat accentQuote:
Originally Posted by old goat
beets!Quote:
Originally Posted by Lvovsky
One potato. Only one. And that was a good year!Quote:
Originally Posted by Danno
You are not wrong. However, with obscene amounts of food much more vodka can be consumed.Quote:
Originally Posted by Rideski
Borscht has a long and complex history involving Ukraine, Poland, Lituania,, and Russia.Quote:
Originally Posted by Lvovsky
https://en.wikipedia.org/wiki/Borscht#History
My wife was Lithuanian and had a fantastic cold beet borscht, the way it was made was handed down for generations. Like my favorite summer dinner dish ever.
Attachment 351491
Yeah, the cold version is da’bomb on the hot summer day. Interesting version your wife has with beets cut in circles rather than straw. Every household has it’s own version or two if they know of cold variant. Russians have no idea about the cold one. In west Ukraine we called it Polish borsch. The whole history of the region is complicated no doubt.Quote:
Originally Posted by Meadow Skipper
Recipe? I like beets
Lithuanians, Poles and Ukrainians probably never told the Russians about it. No love lost there. Lithuanians and Poles ruled over a huge commonwealth/empire back in the 1500s.Quote:
Originally Posted by Lvovsky
Attachment 351528
Don’t get me going about Lithuania. .
sig worthyQuote:
Originally Posted by Meadow Skipper
This is all I have. It was a family thing, so proportions were assumed to be known, and my wife has passed (fuck cancer). It’s from a handwritten page she sent to someone that asked for the recipe.Quote:
Originally Posted by abraham
Pickled beets
Cucumbers - peeled & diced
Hard boiled eggs sliced
Chicken broth
Dill
Water
Sour cream
Green onions - sliced
Boiled potatoes, peeled , cut up, buttered
Combine all liquids then add beets & juice, cucumbers, green onions, dill.
Set aside some juice & mix in sour cream - chill till very cold.
Serve with hot buttered, boiled potatoes. <- drop them in the soup, that part was exquisite.
Edit: Google on Lithuanian Saltibarsciai (Cold Beet Soup) and you’ll find some ideas about proportions. Most seem to use buttermilk instead of sour cream. I’d go with the sour cream.